2013 HLSR Cook Off

[B&K Smokers]

anyone got the top 100 results?

[cowboydon]

I did not see one, to my knowledge our judging coordinator came and verbally said no finals, never did see the list in our tent.

[Mr. Orange]

anyone got the top 100 results?

Haven't seen it this year, but I'm try to find the info out.

[Toontroller]

Posted today

https://www.rodeohouston.com/Portals/0/ ... pTeams.pdf

[Rambo]

So they finished on Saturday or Sunday and didn't find out who won until Tuesday? Hmm

Who are the "Supervisors?" Meat Cops?

I noticed in the chart it only listed one meat, why? Don't they cook everything?

Sorry for all the ?'s, i'm not a comp cooker.

[Rambo]

So they finished on Saturday or Sunday and didn't find out who won until Tuesday? Hmm

Who are the "Supervisors?" Meat Cops?

I noticed in the chart it only listed one meat, why? Don't they cook everything?

Sorry for all the ?'s, i'm not a comp cooker.

[Gomeat]

Didn't mean to leave you hangin', just trying to catch up on work.

We knew who won and who was reserve, etc. We just didn't know who was in the top 100. There were over 400 teams entered.

Yes, the BBQ Supervisors are sort of "meat cops". Each team has a supervisor assigned to them as a point of contact. You have their cellphone number and they have a night back up supervisor if you have a problem or question and they are gone for the night. The supervisors comes to you, inspects the meat you will smoke and tags it with a SS non-removable numbered tag (you get two tags so you can cook two sides of ribs, two chickens, etc.). When you slice your sample to put into the boxes, they must verify that the tag is still there and the numbers matches what you were issued.

There are two rounds at the HLSR and if you make the top 12 in your category they will come by and get another sample for the finals and again the tags must match.

You get to choose which meat of the three, chicken, brisket, ribs you want to cook. You can win Champion and Reserve Champion in your category. Then the overall GC or RC is the best score no matter whether it's brisket, ribs or chicken. So last year a chicken was GC, this year ribs were GC.

[cowboydon]

It amazing you be there and witness it all and still learn - Tim thats an informative explanation to the one and only HLSR World Championship Cookoff!! Now you place that comp in the middle of getting ready to feed several thousand folks and at the end of the longest week of all year - It gets to be way way more than a comp - it will raise you to another level of endorphins - and you ride that high until the meat police give you a nod or a shake of their head. RODEOOOOOOO

[Mr. Orange]

Anyone here make the top 100? What category?

[B&K Smokers]

82nd overall 20th brisket down.

[Mr. Orange]

82nd overall 20th brisket down.

Congrats man

[steveblount]

It amazing you be there and witness it all and still learn - Tim thats an informative explanation to the one and only HLSR World Championship Cookoff!! Now you place that comp in the middle of getting ready to feed several thousand folks and at the end of the longest week of all year - It gets to be way way more than a comp - it will raise you to another level of endorphins - and you ride that high until the meat police give you a nod or a shake of their head. RODEOOOOOOO

Don hit the nail on the head with this one. This was easily the toughest comp I've done this year...and I only cooked ribs! But throw that in the middle of prepping to feed 2500 people and it gives a new definition to the word "insane!" That being said...I'll do it again in a cold minute!

[Mr. Orange]

It's 2014. Who's going?

[B&K Smokers]

We are out this year. Going to Huntsville this year. Dont think i will miss feeding the masses this year. Good luck to all who will be out there!

[cowboydon]

HLSR World Championship BBQ is a lot of fun and a learning exp. but after 3 years of it I retired. Good luck to everybody spending the week in Reliant Parking lot, I know you will be having fun!!